Barnet Sugar Cakes

Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.

Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.

Stir through the sugar, currants and nutmeg.

Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.

On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.

Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.

When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.